MUSHROOM CRESPELLE
Italian crespelle are savory crepes, filled and baked in a bechamel sauce. They are traditionally served as a first course, for Sunday lunch, or any special occasion, as an alternative to the classic lasagna. You can easily make these into a main by serving with a fresh green salad on the side.
Provided by Giulia
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place dried mushrooms in a bowl, cover with warm water, and set aside for 1 hour. Drain well and chop.
- Melt 2 tablespoons butter in a skillet over medium-low heat and cook mushrooms for 10 minutes. Season with salt and pepper; set aside.
- Melt remaining 5 tablespoons butter in a saucepan over medium heat. Add flour and whisk until well combined. Pour in milk, 2 tablespoons at a time, stirring continuously. Cook and stir until a smooth, slightly thick sauce forms, about 10 minutes. Season with salt and pepper. Stir in Parmesan cheese. Fold reserved mushrooms into filling.
- Whisk together milk and eggs in a bowl. Stir in flour and whisk until you have a fairly thin, smooth batter.
- Heat a 9-inch nonstick skillet over medium heat. Pour 1 ladleful of batter into the hot pan and tilt pan immediately to evenly spread batter over the bottom. Cook until crespelle edges start turning light brown, 2 to 3 minutes. Flip crespelle and cook other side for 1 more minute. Remove from skillet. Repeat with remaining batter.
- Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of cream over the bottom of a baking dish.
- Fill each crespelle with a generous amount of mushroom mixture. Roll up and lay side by side, seam down, into the prepared baking dish. Pour remaining cream on top and sprinkle with 2/3 cup Parmesan cheese.
- Bake in the preheated oven until cheese is lightly browned, about 30 minutes.
Nutrition Facts : Calories 659.1 calories, Carbohydrate 53.4 g, Cholesterol 200.5 mg, Fat 39.6 g, Fiber 2.6 g, Protein 24.1 g, SaturatedFat 23.5 g, Sodium 441.9 mg, Sugar 8.1 g
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Taqiy Mosallam
[email protected]This recipe is a bit time-consuming, but it's worth it. The crepes and mushroom filling are both delicious.
Jason Buckman
[email protected]I had a hard time finding crespelle sheets. I ended up using regular crepes, and they worked just fine.
Najam Al Hassan
[email protected]The crepes were a bit too thick for my liking. I think I would make them thinner next time.
Emmanuel Udoh
[email protected]This recipe was a bit too bland for my taste. I added some extra seasoning and it was much better.
The mahad Gamer
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The crepes were delicious and the mushroom filling was very flavorful.
Rykel Rivera
[email protected]These crepes were so light and fluffy! The mushroom filling was also very flavorful. I would definitely make this recipe again.
Sibghat Dawar
[email protected]This is my go-to recipe for mushroom crespelles. It's always a crowd-pleaser.
Lok Nik
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and fillings, and it always turns out delicious.
Ulfat Ch
[email protected]This recipe was easy to follow and the crepes turned out great. The mushroom filling was flavorful and the whole dish was a hit with my family.
Killer22 Ninj
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the crepes and the mushroom filling was to die for. I highly recommend this recipe.
md abobakkar siddik
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The crepes were perfect and the mushroom filling was delicious. I served it with a simple green salad and it was a great meal.
David Kipiani
[email protected]I've tried a lot of mushroom crespelle recipes, but this one is by far the best. The crepes are incredibly delicate and the mushroom filling is rich and savory. I will definitely be making this again!
goma karki
[email protected]This mushroom crespelle recipe was a total hit! The crepes were light and fluffy, and the mushroom filling was incredibly flavorful. I especially loved the addition of the spinach and ricotta cheese, which gave the dish a lovely richness and creamine